Difficulty: Easy
These oat and raspberry cookies are packed full of gluten free jumbo oats, fresh raspberries and a little white chocolate too.
Cooks Notes
Oats For this recipe I have used jumbo gluten free oats for added texture. However you could use normal gluten free porridge oats if you don’t have jumbo oats to hand.
Gluten Free Self Raising Flour To make this cookie super light and soft I decided to use gluten free self raising flour (and a little cornflour), instead of the usual plain flour used for cookies.
White Chocolate A good white Swiss chocolate goes nicely in these cookies, but if you are not able to get Swiss white chocolate any good white chocolate will do.
Tip: The raspberries should be the last ingredient you add to the cookie dough (this is to ensure that they do not break up too much). Fold the raspberries into the dough gently using a spatula or a large spoon, do not use an electric whisk or mixer.
Oat and Raspberry Cookies
Equipment
- 1 Mixer With a paddle attachment. Or a handheld whisk
- 1 Measuring Bowl
- Scales
- 1 Spatula
- 2 Baking Trays
- 2 Pieces of baking paper
- 3 Measuring spoons
- 1 knife
- 1 Cooling rack
Ingredients
- 110 grams Gluten free jumbo oats
- 160g grams Gluten free self raising flour
- 140 grams Unsalted butter Cubed
- 140 grams Soft Light Brown Sugar
- 100 grams White Chocolate Chopped into small chunks
- 50 grams Raspberries Fresh
- 1 Egg
- 1 tsp Vanilla
- 1 tsp Cornflour
- 1/2 tsp Bicarbonate of Soda
Instructions
- Chop the raspberries into quarters and the chocolate into small chunks/squares. Then chop the white chocolate into small chunks of approximately 0.5cm 2
- Put the Soft light brown sugar and the butter into a mixing bowl and beat for approximately 3 minutes, or until light and fluffy.
- Then add the egg and vanilla extract to the mix and beat until incorporated. If the mixture looks a little split don’t worry, this will come back to a smooth mixture when you add the dry ingredients.
- In a separate bowl mix together the oats, flour, corn flour and bicarbonate of soda.
- Add the dry ingredients to the wet ingredients, beat slowly until all the ingredients are well combined.
- Gently fold in the white chocolate, then the raspberries until they are just evenly mixed through the dough. (use a spatula or a spoon)
- The dough will be quite a wet dough, to enable the dough to become firmer place it in the fridge for 1 hour.
- Turn the oven on to 175 degrees centigrade (Fan), 195℃ conventional oven, gas mark 5 1/2. Line 2 trays with baking paper.
- After 1 hour take the cookie dough out of the fridge and using approximately a dessert spoon of the mixture, make a ball and place onto a baking tray. Repeat until you have filled both trays, ensuring that you leave a space of about the size of two of the balls of mixture between them. (You will need to bake two batches, with 6 dough balls per tray)
- Finally place in the oven for 12 minutes or until golden brown. Leave to cool for a few minutes on the baking trays then transfer to a wire rack to cool. Repeat until you have baked all the cookie dough.
